Brisket, tri-tip, beef ribs, oxtail, roast beef and a full Steak School — from overnight brisket to a sirloin seared in cast iron. Every one has the pull temperature, the rest and the video.
Beef
4:16
Sobeys ground beef seasoned with Royal Nova SPG, smashed thick on a hot Napoleon griddle, topped with Cracker Barrel cheese and dressed with ketchup, mustard, pickles and onion.
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Beef
5:28
A $90 Costco brisket rubbed with three Royal Nova rubs, smoked overnight at 225°F on a Traeger Woodridge Pro, finished in a foil tray with beef tallow and rested 2½ hours.
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Beef
5:55
Seasoned Sobeys ground beef spread thin on Dempster's tortillas, seared beef-side down on a Napoleon griddle until crisp, then dressed like a burger with burger sauce.
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Beef
5:33
Leftover smoked brisket, diced and mixed into Sobeys Italian sausage meat, pressed into patties and cooked in cast iron on a Camp Chef stove, with a 3-2-1 burger sauce.
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Beef
4:37
Grass-fed Nova Scotia sirloin steaks seared in a Lodge cast iron pan on a propane stove, flipped repeatedly for an even crust, then basted with butter, garlic, rosemary and thyme and pulled at 132°F.
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Beef
6:35
An inside round oven roast smoked at 225°F with apple pellets to 135°F, then wrapped and chilled overnight so it can be sliced paper-thin into deli-style roast beef for sliders.
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Beef
9:46
Tri-tip smoked over sugar maple at 275°F to 105°F internal, then seared in the firebox on hot cast iron and briefly straight over the coals, finished at 135°F and topped with fresh chimichurri.
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Beef
10:37
A whole packer brisket trimmed aerodynamic, seasoned with BBQ spice and coffee rub, smoked at 225°F over applewood, then finished in a foil boat that preserves the bark while the rendered fat bastes the meat.
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Beef
8:08
A three-bone rack of beef plate ribs smoked at 225°F over applewood, wrapped in butcher paper with beef tallow at 170°F, taken to 201°F and rested for up to two hours.
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Beef
5:45
A small, budget-friendly brisket smoked on the Traeger Woodridge Pro with a foil wrap through the stall and a long cooler rest for juicy, tender slices.
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Beef
6:48
An underrated, well-marbled Denver steak grilled over charcoal with a two-zone fire and brandy-barrel smoke, sliced medium-rare and topped with a fresh chimichurri.
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Beef
10:29
An overnight maple-smoked full brisket on a pellet grill — a competition practice cook with maple pellets, a maple rub, and a butcher-paper-and-tallow wrap.
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Beef
5:56
A fall-apart beef pot roast seared in a Dutch oven and braised low and slow in Blomidon Estates Baco Noir, served over garlic mashed potatoes.
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Beef
3:45
Juicy smoked meatloaf on the Traeger Woodridge Pro, loaded with onion and garlic and finished with a sweet, tangy three-ingredient BBQ glaze.
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Beef
4:18
Classic sloppy Joes elevated with a from-scratch fresh tomato sauce, BBQ-seasoned ground beef, and toasted Compliments buns finished in the oven.
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Beef
4:47
A smoked beef tri-tip cooked like a brisket on an offset smoker — flavourful, tender, and far cheaper than a full packer.
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Beef
6:28
A beef tri-tip smoked low and slow on a charcoal grill using the snake method for steady heat, a great smoke ring, and melt-in-your-mouth texture.
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Beef
8:29
Budget-friendly picanha steaks cut from a whole Costco top sirloin, reverse seared over Kingsford charcoal and finished with a simple homemade chimichurri.
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Beef
7:17
Half tri-tip smoked and reverse-seared on a pellet grill, sliced paper-thin, and stacked on toasted bread with mustard and balsamic onions.
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Beef
4:25
Coffee-rubbed boneless beef short rib smoked over sugar maple, shredded, and stacked with black garlic mustard, Monterey Jack, dill pickle hot sauce, and pickles.
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Beef
5:10
Brisket trimmings turned into thick, juicy smoked burger patties, firebox-seared for a killer crust.
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Beef
3:13
Leftover smoked brisket rolled into a sun-dried tomato tortilla with rice, beans, guacamole, salsa, and pickled peppers, then crisped in a hot pan.
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Beef
5:10
Leftover smoked brisket folded into a creamy Boursin and sweet basil marinara sauce with toasted mesquite seasoning — easy, smoky weeknight comfort food.
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Beef
3:59
Fall-off-the-bone smoked oxtail over sugar maple, finished with PEI candied habanero hot sauce and served with maple beans.
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Beef
3:37
A marbled boneless beef rib smoked brisket-style at 225°F, wrapped in foil with beef tallow, and taken to 203°F for melt-in-your-mouth slices.
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Beef
5:00
Meaty Vessel Meats short ribs smoked at 225°F until probe-tender, plated over Heinz Maple Beans and glazed with candied habanero hot sauce.
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Beef
4:18
Juicy Australian ribeyes topped with fresh homemade chimichurri, served with roasted sweet potatoes finished with feta and an extra drizzle of the sauce.
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Beef
4:48
Vessel Meats oxtail seared in a Dutch oven and braised low and slow in Blomidon Baco Noir with onion, garlic, and carrots until fall-apart tender.
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Beef
7:59
A charcoal-smoked chuck roast braised with onions, mushrooms, and beef broth until pull-apart tender, piled on buns with spicy jalapeño cheese and au jus.
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Beef
4:05
Buttery, lean beef tenderloin seasoned simply and grilled over Kingsford charcoal on a kettle grill for steakhouse results in the backyard.
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Beef
5:47
A bold, juicy bavette (flap) steak grilled hot and fast on a gas grill, sliced against the grain, and finished with fresh chimichurri.
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Beef
3:01
Smoky chopped brisket piled on a sub roll with shallots, pickled hot peppers, and cheddar, drizzled with Sweet with a Little Heat and toasted golden.
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Beef
4:50
A richly marbled boneless ribeye seasoned with Mighty Mesquite, hard-seared for grill marks, then finished on indirect heat for a juicy, tender steak.
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Beef
3:42
An underrated, beefy skirt steak seasoned with smoky Ancho Americano chili rub, grilled hot and fast over charcoal, and sliced against the grain.
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Beef
5:28
A steakhouse-classic striploin seasoned with Mighty Mesquite and grilled hot on a gas grill to a juicy medium-rare with a bold, smoky crust.
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Beef
5:13
A steakhouse-classic Delmonico reverse-seared on the grill with Unreal Pepper rub — low and slow to medium-rare, then finished hot for a golden crust.
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Beef
6:17
A Steak School breakdown of picanha — the top sirloin cap and its signature fat cap — cooked three ways to a juicy medium-rare.
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Beef
4:47
A Steak School feature on the budget-friendly Rancher steak, seasoned with Royal Nova Company BBQ Spice and grilled hot and fast to medium-rare.
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Beef
4:54
A Steak School look at the tender flat iron, seasoned with Maritime Madness Mesquite Dry Rub and grilled hot for a crusty, medium-rare finish.
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Beef
5:00
A Steak School breakdown of the underrated Boston sirloin — a beefy top sirloin butt cut seasoned simply and seared hot and fast to medium-rare.
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Beef
4:23
Lean steak rounds seasoned with Newfoundland Seasonings Steak and Burger blend, seared for crosshatch marks, then finished gently on the warming rack to medium-rare.
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Beef
5:20
Butterflied Merlot steaks rolled around provolone, sautéed peppers, and red onion, seasoned with Cow Cover, and grilled hot and fast over charcoal.
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Beef
9:30
Meaty Vessel Meats beef ribs smoked 9 hours on a tabletop pellet smoker with W Sauce and Perpetual Beef rub, served with maple beans and a spicy crunch.
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Beef
6:21
Beefy Vessel Meats short ribs seasoned with W Sauce and Cow Cover, smoked over oak on the offset for 8 hours until they hit a tender 203°F.
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Beef
3:55
Leftover smoked brisket piled on King's Hawaiian rolls with pickled jalapeños, red onion, and Tex Mex cheese, then toasted until melty and crisp.
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Beef
10:02
A whole beef brisket smoked low and slow over oak with a simple SPG rub, pushed through the stall and rested overnight for buttery-tender slices.
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